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Soft and Delicious Paleo Tortillas

Author Dia Kline for ezjoLife.com


  • 12 eggs
  • 6 teaspoons melted ghee *or coconut oil, lard or tallow
  • 6 tablespoons water
  • 1 1/2 cup arrowroot powder *or tapioca flour
  • 6 teaspoons coconut flour
  • 1/4 teaspoon sea or pink salt


  1. Blend eggs, water, and melted ghee in Cuisinart or blender
  2. Add dry ingredients into the egg mixture and blend. Make sure to scrape down the sides a few times while blending

  3. I use a Lodge (10.5”) cast iron griddle, also known as a comal. If you use a smaller skillet, the tortillas will be thicker. Over medium low heat, pour in ⅓ cup of batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks

  4. Cook for approx. 1 minute per side, making sure it browns evenly

  5. Eat!

Recipe Notes

  • Depending on egg size, each tortilla contains roughly one egg. 
  • Try adding dry herbs to the batter for a savory herbed tortilla.